Eggnog is a traditional offering at Christmas time. This How to Make Christmas Eggnog version is alcohol rich for the adults in the crowd. This recipe makes a large amount, perfect for an open house party. Feel free to cut the recipe in half.
You can buy the store-bought kind, but this holiday season, I say let’s skip the store-bought cartons and additive-laden jugs and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible, and it couldn’t be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits. Here’s a step-by-step recipe to guide you to eggnog bliss.
As for shelf-life, if your household is anything like mine, leftover eggnog is rarely an issue. Depending on the amount of liquor you add, eggnog will also keep quite well for several days.
• 475ml milk
• 3 whole cloves
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 6 egg yolks
• 95g sugar
• 295ml light rum
• 475ml single cream
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over the lowest setting for 5 minutes. Slowly bring to a boil.
In a bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk the hot milk mixture slowly into the eggs. Pour mixture into saucepan.
Cook over medium heat, constantly stirring for 3 minutes or until thick. Do not allow the mixture to boil. Strain to remove cloves, and leave it to cool for an hour.
Stir in rum, cream, vanilla, and nutmeg.
Refrigerate overnight before serving.
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